Jackfruit Chile Relleno Pot Pie

Jackfruit Chile Relleno Pot Pie – a mildly spicy comfort food entree with the flavors and components of chile relleno – a good recipe for Pi Day or a random Tuesday.

Jackfruit Chile Relleno Pot Pie

Pi Day is here again, my friends. As a former accountant and math nerd, I have an irrational love of this day. Heh. Also, I apparently like to make shamelessly bad jokes.

Also, pie.

This year I once again chose savory flavors. This is more a deconstructed chile relleno, but it does incorporate all components – poblano peppers, cheese, egg. I added jackfruit to make it a meal, and a spicier pepper for another layer of flavor. I have already made this jackfruit chile relleno mixture twice – once as you see in pie form, and another time over quinoa (minus the VeganEgg). We love these flavors, so it’s safe to say I’ll be making this one regularly.

Place poblano pepper directly on gas burner over flame; using tongs, carefully turn after pepper is charred / blistered (3-4 minutes). Char all sides, remove from heat. Place in small bowl and cover with kitchen towel, allow to steam / cool for 10 minutes. Set aside.

Meanwhile, sauté onion, garlic, and chipotle peppers in a bit of oil or water until softened and translucent. Add shredded jackfruit, continue to sauté another few minutes until warmed through and combined completely.

Place poblano pepper directly on gas burner over flame; using tongs, carefully turn after pepper is charred / blistered (3-4 minutes). Char all sides, remove from heat. Place in small bowl and cover with kitchen towel, allow to steam / cool for 10 minutes. Set aside.

Meanwhile, sauté onion, garlic, and chipotle peppers in a bit of oil or water until softened and translucent. Add shredded jackfruit, continue to sauté another few minutes until warmed through and combined completely.

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HELLO AND WELCOME! I am Kristina, also known as spabettie. I love the FOOMP and CRACKLE of a vintage flash bulb, and the view from my camera. I love karaoke, tennis, and dachshunds. and I love sharing my plant based recipes - from the vibrant and bright to the luxuriously tasty. More about me…